This is my private space where I keep all recipes and cooking tips from other sources (internet, books, newpapers etc) for my PERSONAL collection. Photos are just for illustration only. No intention to copyright anyone and no monetary gained. Life is short. Be happy.
1 pkt kulit popiah yang besar (40 pcs)
1 pkt isi ketam tiruan
5-6 biji telor (di dadar)
Carrot muda (diparut)
serbuk lada putih
sadikit putih telur (untuk melekatkan popiah)
Cara2:-
1. Lembutkan isi ketam. (tak perlu direbus, nanti hancur)
2. Goreng telur dadar saperti biasa (campur garam sesedap rasa) dan hancur2kan
3. Hiris isi ketam dan gaulkan dengan telur dadar hingga rata.
4. Masukkan parutan carrot dan sadikit serbuk lada putih.
Isi sudah siap untuk digulungkan saperti biasa.
Enak dimakan dengan mayoinaise yang dicampurkan cili sos.
BAHAN-BAHAN: 1 gulung kek gulung 1 tin koktel buah²an
BAHAN KASTARD: 250 gm tepung kastard 300gm to 500gm gula (ikut suka) 1000 ml air 250 ml susu cair Sedikit garam
BAHAN PUDING: 1 peket agar² serbuk = 8 gm 500 ml air Sedikit garam 2-3 sudu makan gula (ikut suka)
CARA-CARA: 1. Potong kek dan susun dalam bekas kaca atau bekas plastik kecil2. 2. Tuang sedikit air sirap koktel buah²an keatas kek agar hasilnya lebih cantek dan ketepikan. 3. Dalam bekas lain, masukkan tepung kastard, gula dan susu cair.. Kacau hingga ianya tidak berketul. 4. Masukkan pula air dan sedikit garam. Kacau rata 5. Kemudian masak di atas api sederhana. Kacau selalu hingga hampir pekat.. (jangan pekat sangat nanti susah nak tuang (ratakan) di atas kek) 6. Tuang kastard di atas kek tadi. 7. Tabur buah² campuran tanpa sirap di atasnya dan sejukkan di dalam peti sejuk selama 10 minit.. (jangan lama sangat sampai berjam² sbb nanti puding atas takmo melekat) 8. Sementara menunggu sejuk, masak agar² hingga hancur atau larut (bagi yg guna serbuk) dan kacau hingga mendidih. 9. Masukkan sedikit garam dan gula. 10. Masukkan perwarna merah (jika suka). Kacau rata dan tutup api. 11. Tuangkan adunan ini di atas puding kastard tadi. 12. Sejukkan semula di dalam peti sejuk sebelum dihidangkan.
1/2 tsp baking soda 6-8 small bananas 4 cup oil for deep frying 3/4 cup rice flour 1 tsp salt 1/2 cup shredded coconut 2 tbsp sugar 1/4 cup tapioca flour 1 cup water
Peel and slice each banana lengthwise into four slices. In a mixing bowl, combine rice flour, tapioca flour, sugar, salt, coconut and baking soda, then add water a little at a time. Mix well to form a thick batter.Heat the oil in a deep fryer or wok to 375 degrees F. Dip each piece of banana into the batter to completely coat, and deep fry until golden brown. Remove from oil and drain on paper towels. Serve as a snack.
1 to taste chat masala 6 number chicken legs 1 tsp Coriander Powder 1 tsp Cumin Seed Powder 1 tsp garam masala pdr 1 piece Ginger garlic paste 1 tsp kastoori methi (dry fenu greek leaves) 1 tbsp Lemon Juice 2 tbsp oil 1 tsp Peppercorns pdr 1 tsp Red Chili Powder 1 tsp red color 1 tsp Salt 1 tsp turmeric 6 tbsp Yogurt
1. Clean and Cut 2 or 3 long slits on each piece. Apply salt, chilli pdr and lime juice all over the chicken and keep aside for 15 minutes.
2. make marination with coriander powder, cumin powder, red chilies, kastoori methi ,turmeric garam masala pdr red color to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt.
3. apply it all over the chicken, making sure to apply well between all the slits and inside.
4. Preheat your oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender. Remove from oven.
5. Remove from oven and serve hot. garnished with sliced onions and lime wedges and also can be heated on griddle if serving later.
potato and cauliflower cooked in North Indian style
1 number cauliflower, cut into florets chopped coriander leaves 2 tsp coriander powder 1 tsp cumin seeds 1 tsp garam masala 1 tsp ginger-garlic paste 0 gr chilli 0 gr peas 1/4 cup oil 0 onion 4 number potatoes, cubed 1 tsp red chili powder to taste salt 3 number tomatoes, chopped 3/4 tsp turmeric powder
Heat oil in a pan, saute cumin seeds, ginger-garlic paste for a minute and crushed tomato,onion and gr chilli and add turmeric cook till oil ozzes out add rest of spices mixed in water
add poatoes. and cauliflower Also salt. Fry for few minutes.
Lower the heat, cover and simmer for about 15 minutes until thevegetables are cooked
2 tbsp cashewnuts 1 tsp channa dal 1 slice chopped ginger 2 number chopped gr chilli 1 bunch coriander leaves 1 pinch cumin 1 springs curry leaves 1 tbsp lime juice 1 pinch mustard 2 tbsp oil 3 small onion 4 number potato 2 number red chilli whole 1 to taste salt 1 pinch turmeric 1 tsp urad dal
Boil diced potatoes,till they are cooked soft. Heat oil, add red chilli add mustard, when it splutters, add channa dal ,urad dal cashew ,chopped ginger and fry till reddish in color. Add the onions and green chillies, curry leaves and fry till onions are cooked. Add turmeric, and fry for 1/2 a min. Pour over the potatoes, add the salt, and lemon juice, and coriander leaves. if needed add some water
1/2 tsp Ajinomoto (MSG) 2 lbs Chicken - dark meat (boneless thigh meat) 1/2 bunch Coriander leaves-chopped 2 tsp Cornflour 1/2 tsp each tsp Cumin seeds, Pepper powder,chilli powder,salt 4-5 number Curry Leaves-chopped 1 number Egg 1 tsp Garlic-chopped 1/2 tsp Ginger-chopped 2 tsp Ginger/Garlic paste 4-5 number Green Chilli to fry Oil 2-3 drops Red color(Optional)
To make the fried chicken pieces:-
Take chicken pieces in a non reactive bowl -(We use dark meat so that it is nice and juicy when fried). Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder -pinch, cornflour and mix -Then add 1 egg and mix in completely -(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai -Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown -Drain and remove on a paper towel
To make the sauce:- This does not need to be very salty-so control salt
Heat 2-3 tsp oil in a pan -Add cumin, add the chopped ginger and garlic and suate until fragrant -Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix -Cook for a few minutesAdd a little water and then add chicken to this paste and toss lightly -Stir in the coriander leaves and serve
3 Chicken breasts 2-3 tbsp yoghurt Juice of 1/2 lime 1 tsp coriander powder 1 tsp red chilli powder 1/4 tsp turmeric powder Salt to taste 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1 onion (Chopped) 1/2 tsp garam masala powder A pinch of cloves powder chopped cilantro for garnishing 3 tbsp oil
1. Wash and cut chicken into cubes. 2. Marinate chicken pieces by adding yoghurt, lime juice, coriander powder, red chilli powder, turmeric powder and salt to taste. 3. Marinate for atleast 3 hrs or overnight by keeping it in refrigerator. 4. Heat oil in a skillet and add mustard seeds. 5. When they splutter, add cumin seeds and chopped onions. 6. Fry till onions are golden brown. 7. Add chicken pieces and cover. Cook till done. 8. Add garam masala powder and stir continuously on a high heat till all the moisture evaporates. 9. Add cloves powder and mix it again. 10. Serve hot garnished with chopped cilantro.
A yummy chicken masala recipe for all you chicken lovers. A simple easy to make recipe that is just right for a lazy day at home. Serve with rice or breads and enjoy a complete meal with family.
Cut the chicken into pieces and brown in oil. Remove and add chopped onion. Saute until tender. Add garlic and ginger, make sure there is enough oil so that nothing sticks. Add cumin and mustard seed. Fry until the mustard seeds begin to "pop". Add the turmeric and curry powder and stir constantly to prevent any sticking. Stir the "paste" until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder). Add the chopped tomatoes and stir until they form a sauce (3-4 minutes). Add the chicken broth, cinnamon stick and chicken. Cover and simmer until chicken is cooked. Stir in the garam masala garnish with chopped fresh celantro leavs and serve with white rice.
Boneless chicken pieces richly flavored with spices and grilled to perfection.
- 1.5 lb (boneless breast pieces) Chicken - 1 Cup Yogurt - 2 Red Chili Powder - 1 Inch piece Ginger - 4 Cloves - 3 Green Chili - Salt to taste - As reqd for busting Butter - 1 Large Onion
1. Wash and cut the boneless chicken breasts into 2 inch pieces. 2. Grind ginger, garlic, green chilies, onions and red chilies and mix with yogurt and salt. 3. Marinate the chicken pieces in the above mixture and keep for 2 hours. 4. Arrange the chicken pieces on a skewer and cook on a charcoal grill, basting frequently and turning till done. 5. Serve hot garnished with onion rings, cucumber slices and lemon pieces.
500g pulut 50g gula pasir 750g gula melaka 1 cawan isi durian 3 helai daun pandan 375ml santan pekat sedikit garam
Cuci bersih pulut dan rendam semalaman. Pada keesokan hari, pulut ini hendak lah dikukus sehingga masak. Sementara itu masak gula Melaka, gula pasir, garam, daun pandan dengan 1 1/2 cawan air, sehingga gula larut. Kemudian tapis. Masukkan santan kedalam gula ini dan masakkan sehingga pekat dan bertali. Masukkan isi durian, kacau rata lagi sebentar. Setelah durian hancur, masukkan pulut. Kacau dan masak sehingga adunannya tidak melekat kepada kayu pengacau.
Nota ~ Jika hendak membuat WAJIK biasa tanpa durian, tambah kan gula pasir nya 50g lagi menjadi 100g. Wajik enak sekali jika dibungkus dalam daun pisang atau upeh.
Semua bahan digaul rata dan tapis. Boleh masukkan hirisan nangka. (boleh juga guna keladi, keledek, sengkuang cina , mangga , betik etc) Masak hingga naik wap dan panas. Kacau senantiasa agar tidak bergentel dan jangan sampai mendidih. Tuang kedalam loyang yang sudah digeres sedikit minyak dan kukus selama 20minit sehingga masak. Setelah talam masak, tuangkan bahan serikaya yang sudah dipanaskan keatas talam. Kukus serikaya pula hingga masak.
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Nota ~ jikalau setelah talam masak , diatasnya itu kelihatan terlalu banyak air dari air wap penutup kukusan, boleh gunakan kitchen towel (paper towel) untuk menerap air perlahan-lahan). Kemudian barulah dituangkan serikaya keatasnya.
Bahan2 nya sama seperti Putri Salad, kecualikan pandan paste dan pewarna hijau.... hanya tambah 300g isi durian pada serikaya. Keluarkan 100ml santan dan kisar bersama isi durian hingga menjadi puree. Telur di pukul bersama gula. Bila gula telah larut, masukkan kedua2 tepung dan garam. Dan masukkan santan sedikit demi sedikit. Tapis. Sesudah ditapis campurkan puree durian dan kacau rata. Boleh juga dicampurkan sekali puree durian kedalam adunan baru ditapis.. tapi hilanglah hampas durian tu nanti. Oh ya.. jangan lupa letak sedikit pewarna kuning. Kemudian dipanaskan hingga naik wap dan siap di tuangkan keatas pulut yang sudah ditanak.
Nota : I used the above serikaya recipe for most of my kuih talam that contains serikaya. You can actually make all kinds of variety by changing its base. Then top with serikaya of different flavour. Put different essence or flavouring or paste for the serikaya for different variety. The base can be anything if your imagination can run wild. Be it green beans, red beans, glutinous rice with kacang lepat, or just another plain talam or talam gula melaka or talam su'un .. the list goes on and on.... isn't it...
500g beras pulut di rendam dengan satu sudu kecil air kapur selama 1 jam 1 sudu teh garam 340ml santan cair daun pandan disimpul
Bilas beras pulut bersih2 dan tos kan. Satukan beras pulut , garam, daun pandan dan santan cair. Kukus hingga masak selama 45 minit. Setelah pulut masak, balik2 kan dengan garfu dan alihkan kedalam sebuah loyang yang telah digeser dengan sedikit minyak. Ratakan pulut dengan sehelai daun pisang supaya padat. Kukus lagi selama 5 minit.
Bahan serikaya: 250g gula pasir 6 biji telur (anggaran 60g setiap satu biji) 60g tepung gandum 10g tepung sago (boleh ganti ngan tepung jagung) 750ml santan pekat (Boleh gunakan 200ml santan kotak tambahkan 550ml air) sedikit garam 1 sudu makan pandan paste sedikit pewarna hijau jika perlu
Telur dipukul dengan gula hingga gula larut. Jangan sampai berbuih. Masukkan tepung gandum dan tepung sago dan garam. Tuangkan santan sedikit2 dan kacau perlahan hingga sebati dan rata. Tapis. Masak adunan yang sudah ditapis hingga panas dan naik wap. Sentiasa di kacau perlahan agar tidak bergentel. Jangan sampai mendidih. Pulut yang didalam loyang dicucuk2 paras atasnya dengan garfu supaya lapisan serikayanya mudah melekat. Tuangkan adunan serikaya itu keatas nya dan kukus selama 30 minit. Setelah serikaya masak, sejukkan dahulu sebelum dipotong.
Nota : Pastikan anda membungkus penutup kukusan dengan kain putih agar tidak banyak air wap yang menitik keatas kuih. Potong kuih dengan pisau plastik lebih mudah. Jika anda merendam beras pulut anda lebih lama, anda tidak perlu mengukus nya terlalu lama kelak.Dan pasti kan api tidak terlalu besar bila mengukus kuih.
